WINE MAKING
Hand picked from the most northern section of our own Thirty Bench vineyard. The Cabernet Franc is isolated from the rest of the vineyard and farmed organically. Traditional red wine making with about two weeks of skin contact in open wooden fermenters; hand plunged to break surface cap two to three times daily. The individual batches received different strains of yeast and varying length of maceration to increase complexity in the final blend. Barrel aged in 100% French oak for 20 months (30% new oak barrels). Full malolactic fermentation. Individual barrel selection to determine the final blend. Limited production of 150 cases.
FLAVOUR PROFILE
Bright garnet colour with a lovely, aromatic bouquet of smoky oak, cigar box, leather, black pepper and tobacco leaf, along with fruit notes of dark plum and cherry. A medium to full-bodied, firm Cabernet Franc. The palate shows notes of currant and blackberry fruit, with accents of spice box, smoke, and cocoa powder. The extra dry finish lingers with notes of black tea, dark bitter chocolate, spice, tobacco, and blueberry coulisSERVING SUGGESTIONS
Serve at a cool room temperature of 16 to 18˚C. Enjoy with grilled red meats with rich reductions; grilled lamb chops with rosemary; steak and kidney pies; herbal winter stews; 2 to 4-year-old Canadian cheddar; 70% dark chocolate. Enjoy now or cellar through 2028. Decanting is recommended if drinking now through 2022.